>> it's a new orleans candy with a french origin but here in new orleans, loretta's pralines is a creamy, chunky delicious new orleans. what we have here is sugar, butter and milk. mine are authentic because the recipe came from my mother, from her mother, from her mother, from her mother. many generations. we have not changed it. >> reporter: 30 years ago with $700 and a dream, loretta used the old family recipes to start this enterprise. it started heating up after she sold 1,500 pralines at a dollar each at a jazz heritage festival. >> this is the size we use for the store and the festival. >> reporter: today she spoons out 3,000 candies. >> 700 pounds of sugar. butter two cases, maybe three. that's 72 pounds.